Puy lentil stew with baked cauliflower and steamed cavolo nero. This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. Sauté the lardons until starting to crisp. Green lentils with salami and cavolo nero.
This Hearty Lentil Stew is richly flavored and loaded with chunks of fresh vegetables. This Hearty Lentil Stew is a really great quick and easy, nutritious and delicious meatless dish to pull together. Clean the cauliflower and slice it into equal parts. You can cook Puy lentil stew with baked cauliflower and steamed cavolo nero using 22 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Puy lentil stew with baked cauliflower and steamed cavolo nero
- You need of Ingredients - main:.
- You need of Organic rapeseed oil.
- It's 400 g of fresh or frozen, cored & de-seeded, chopped, mixed peppers.
- It's 4 of medium sized organic carrots – topped, tailed & diced (no need to peel them if they’re organic).
- Prepare 1 of medium to large onion – peeled & chopped.
- Prepare 1 tsp of fennel seeds.
- Prepare 5 cloves of garlic – peeled & roughly sliced.
- You need 3 sticks of celery – roughly chopped.
- It's 300 g of organic Jerusalem artichokes or potatoes (no need to peel them if they’re organic) – top, tailed where needed & diced.
- It's 1/2 tsp of chilli flakes.
- It's 1 tsp of smoked paprika.
- You need 3 tbsps of cider vinegar (white wine vinegar, left over cider or white wine will work too).
- It's 20 of turns of the black pepper grinder.
- You need 1 tsp of sea salt.
- You need 1 litre of chicken stock.
- It's 200 g of dried puy lentils.
- You need 4 of bay leaves.
- Prepare 300 g of whole button mushrooms.
- Prepare 300 g of roughly chopped cabbage.
- You need of Ingredients - topping:.
- Prepare 1 of whole Cauliflower including leaves & stem – quartered.
- It's of Cavolo nero.
Steam the cauliflower over boiling water for five minutes, until just Put the cauliflower stem side down in a medium baking tray and spread the butter mix all over the white. Stir in the capers, vegetable stock, cavolo nero and veal strips. Season, to taste, with salt and freshly ground black pepper. DEGLAZE with stock and stir in lentils.
Puy lentil stew with baked cauliflower and steamed cavolo nero instructions
- Add around 2 tbsb of the rapeseed oil to a roasting pan and then place the pan in the oven. Pre-heat oven to 200 degrees Celsius. Place the quartered cauliflower in the hot roasting pan (you could also add some halved sweet potatoes and large chunks of squash, which are great throughout the week as a side to or as part of lunch time salads). Drizzle around 1 tbsp of the rapeseed oil over the cauliflower (use more oil if you’re adding sweet potato &/or squash). Bake for 1 to 1 ½ hours.
- While the cauliflower is baking, heat around 5 tbsps of the rapeseed oil in a large, heavy, cast iron pan with a lid - put the lid to one side. Add the chopped peppers and fry gently for a few minutes, then add the diced carrots..
- Fry them together on a medium to high heat (stirring as necessary) until they begin to go golden brown. Then add the diced carrots and fry for 10 minutes (stirring as necessary)..
- Turn down the heat down low, then add the fennel seeds and onions. Fry gently for about 10 minutes..
- Add the sliced garlic, diced Jerusalem artichokes (or potatoes) and chopped celery. Fry gently for a further 5 minutes..
- Add the smoked paprika, chilli flakes, salt and pepper. Fry gently for a few minutes. Then add the vinegar and deglaze the pan..
- Add the chicken stock, lentils and bay leaves. Then stir..
- Add the whole mushrooms. Do not stir. Put the lid on and turn the heat down to it's lowest setting and leave for about an hour. You may need to gently stir around the 40 minute mark, to ensure the contents do not stick to the bottom of the pan..
- Place the chopped cabbage on top. Do not stir. Replace the lid and simmer for a further 15 minutes..
- Stir & then the stew is ready to serve..
- Serve with the baked cauliflower and some steamed cavolo nero on top..
A low carb vegan meal - we're creating a simple veg roast, mixed with gorgeous Cavolo nero, Tofu and Golden Cauliflower. We're taking a bunch of lovely. This sausage and lentil stew is elegant enough to serve at a dinner party, but is still warm and comforting enough to snaffle from a bowl in Do try to get your hands on some good-quality sausages for this dish and make sure to use Puy lentils as they hold their shape far better than other varieties. Use this simple recipe when making our cauliflower puree and cauliflower salad. Moroccan Lentil Cauliflower Soup is a healthy, delicious winter Vegetarian soup to serve for lunch or dinner!